Loved this bread! It was fantastic! I will make this again.
adapted from barbarabakes
2 1/2 cups flour (high-altitude add 1/4 cup)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cream of tartar
2.5 tsp. cinnamon
1 cup butter softened
2 cups sugar
1 tsp. vanilla
3/4 cup sour cream (next time I’m going to substitute a bit of cream cheese)
1 pkg. Hershey’s cinnamon chips
3 Tbsp sugar
3 tsp. cinnamon
1 TBSP flour
1 TBSP butter
Cream the butter and sugar until fluffy. Add the eggs
Add the vanilla and sour cream and mix well.
Mix flour and with the dry ingredients in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter.
Spoon batter into mini loaf pans or cupcake tins until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 30-40 minutes. Let cool before removing from pan.
Friday, June 27, 2014
These pancakes were light and fluffy and lemony. This made about 12 large pancakes and my family finished every last one. No leftovers. I love that they have a little boost of protein from the Greek yogurt. This recipe has a far amount of sugar for a pancakes, but that is to counteract the tang and tartness from the lemon, yogurt and buttermilk. You could cut it if you desired. We loved these pancakes!
LEMON YOGURT PANCAKES
- 2 1/2 cups flour
- 1 TBSP baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 3 eggs, separated
- 1/3 cup sugar
- 1 cup plain Greek yogurt
- 1 1/2 cups buttermilk
- zest and juice of 1 lemon
- 1/2 tsp lemon extract
Whisk together flour, baking powder and soda, and salt. Separate eggs into two bowls. Whisk egg yolks with sugar. Add lemon zest, juice and extract. Whisk. Add buttermilk and whisk. Here is a good point to preheat your griddle. Beat egg whites until they form soft peaks. Mix buttermilk mixture and dry ingredients, until somewhat smooth. Fold in half the egg whites, then the other half. Butter griddle and ladle on batter to make pancakes. Turn when bubbling and underside is golden. Serve with warm syrup, fresh berries and whipped cream, if desired.
Monday, February 10, 2014
A classic Indian dessert drink. We love it!
- 1/2 cup plain Greek yogurt
- 1 Champagne mango or 3/4 cup frozen mango
- 1/2 cup almond milk
- 1 packet stevia
- few cubes of ice
Poor into blender or smoothie machine and blend. Thin with almond milk to desired consistency.
Sunday, January 19, 2014
CHOCOLATE CHIP MUFFINS
- 2 cups all-purpose flour
- 1/3 cup light-brown sugar, packed
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/3 cup sour cream or greek yogurt
- 1/2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 2 teaspoon vanilla
- 1 (11 1/2 ounce) package milk chocolate chips
- 1/2 cup walnuts or 1/2 cup pecans, chopped (opt.- I leave out)
- tubinado sugar for topping
Preheat oven to 400°F. Grease twelve muffin cups. In a large bowl, stir together flour, baking powder, and salt. In another bowl, stir together melted butter and sugars. Add buttermilk, eggs, butter, and vanilla until blended.
Make a well in center of dry ingredients. Add wet mixture and stir just to combine.
Stir in chocolate chips and nuts, if desired.
Spoon batter into prepared muffin cups. Bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. Bake 10-12 minutes for mini muffins.
Remove muffin tin to wire rack. Cool for 5 minutes. Remove from tins to finish cooling.
Serve warm or completely cool. These muffins freeze well.